Directions

In a cup, combine chili powder, cumin, paprika, sugar, cayenne and 1⁄2 tsp. salt. In a large roasting pan, toss the onions, potatoes and tomatoes with the olive oil and the remaining 1⁄4 tsp. salt until coated. Push vegetables to the sides of the pan.

Rub spice mixture all over chicken. Place chicken, breast side up, on a small rack in the center of roasting pan. Cover pan loosely with foil and roast 30 minutes.

Remove foil; roast chicken 30 minutes longer, or until a meat thermometer inserted in the thickest part of the thigh reaches 175ºF and the juices run clear when thigh is pierced with a knife. Let stand
10 minutes on cutting board before carving. Meanwhile, remove rack from roasting pan; skim and discard fat from pan drippings. Serve chicken and vegetables drizzled with pan juices.